I love charlotte potatoes, especially roasted in the oven. In this version, I have cut the potatoes into thin slices to create a sauté style potato, but I sometimes dice them or cut them into chips.
A drizzle of olive oil, some coarse crystal sea salt and a sprinkling of rosemary or thyme is all you need for a delicious side. Alternatively leave out the herbs and serve them plain with fish goujons or a Spanish stew.
500g waxy new potatoes (I use charlottes)
3-5 fresh thyme sprigs
Sea salt
Glug of extra virgin olive oil
- Pre-heat the oven to 200°C.
- Cut the potatoes into 1cm slices.
- Drizzle olive oil over the bottom of a large baking tray, and scatter the potatoes across the top.
- Season with coarse sea salt.
- Remove the thyme leaves from the stalks and scatter over the top of the potatoes.
- Drizzle over a little more olive oil, mix well and then spread evenly.
- Place in the hot oven.
- After 25 minutes, give the baking tray a good shake and then return to the oven for another 15-20 minutes, until the potatoes are golden brown.
